Development of a dynamic prediction model for shelf-life evaluation of yogurt by using physicochemical, microbiological and sensory parameters
With the aim to develop a predictive model to quantify shelf-life of yogurt, two yogurt samples were stored at various temperatures (5–35°C) and targeted for sensory assessment and evaluated using physicochemical, microbiological and sensory analysis. An increase in acidity and reduction in three pa...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2017.1336572 |
| _version_ | 1818877989311479808 |
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| author | Nan-Nan Zhi Kai Zong Kiran Thakur Jie Qu Jun-Jun Shi Jie-Lin Yang Jian Yao Zhao-Jun Wei |
| author_facet | Nan-Nan Zhi Kai Zong Kiran Thakur Jie Qu Jun-Jun Shi Jie-Lin Yang Jian Yao Zhao-Jun Wei |
| author_sort | Nan-Nan Zhi |
| collection | DOAJ |
| description | With the aim to develop a predictive model to quantify shelf-life of yogurt, two yogurt samples were stored at various temperatures (5–35°C) and targeted for sensory assessment and evaluated using physicochemical, microbiological and sensory analysis. An increase in acidity and reduction in three parameters were observed with storage time, but the changes exhibited were relatively small at 5°C compared with the variation at higher temperatures. Our study developed a dynamic prediction model to determine the shelf-life of yogurt. Because of relatively small influence on shelf-life, microbiological data were excluded; thus, shelf-life of this product was established only based on remaining parameters. The results showed that shelf-life prediction was 15.5 and 18.5 days for sample 1 and 2 at 5°C, respectively. The prediction had a minute difference with the marked shelf-life which recognized Arrhenius model as an effective tool to predetermine the shelf-life and to improve the quality management of yogurt product. |
| first_indexed | 2024-12-19T14:07:03Z |
| format | Article |
| id | doaj.art-683c9d4cf40c464c86225f1c488c0e9f |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2024-12-19T14:07:03Z |
| publishDate | 2018-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-683c9d4cf40c464c86225f1c488c0e9f2022-12-21T20:18:17ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452018-01-01161424910.1080/19476337.2017.13365721336572Development of a dynamic prediction model for shelf-life evaluation of yogurt by using physicochemical, microbiological and sensory parametersNan-Nan Zhi0Kai Zong1Kiran Thakur2Jie Qu3Jun-Jun Shi4Jie-Lin Yang5Jian Yao6Zhao-Jun Wei7Hefei University of TechnologyTechnology center of Anhui Entry-exit Inspection and Quarantine BureauHefei University of TechnologyHefei University of TechnologyHefei University of TechnologyShanghai Entry and Exit Inspection and Quarantine BureauTechnology center of Anhui Entry-exit Inspection and Quarantine BureauHefei University of TechnologyWith the aim to develop a predictive model to quantify shelf-life of yogurt, two yogurt samples were stored at various temperatures (5–35°C) and targeted for sensory assessment and evaluated using physicochemical, microbiological and sensory analysis. An increase in acidity and reduction in three parameters were observed with storage time, but the changes exhibited were relatively small at 5°C compared with the variation at higher temperatures. Our study developed a dynamic prediction model to determine the shelf-life of yogurt. Because of relatively small influence on shelf-life, microbiological data were excluded; thus, shelf-life of this product was established only based on remaining parameters. The results showed that shelf-life prediction was 15.5 and 18.5 days for sample 1 and 2 at 5°C, respectively. The prediction had a minute difference with the marked shelf-life which recognized Arrhenius model as an effective tool to predetermine the shelf-life and to improve the quality management of yogurt product.http://dx.doi.org/10.1080/19476337.2017.1336572Yogurtdynamic modelArrhenius equationevaluationshelf-life |
| spellingShingle | Nan-Nan Zhi Kai Zong Kiran Thakur Jie Qu Jun-Jun Shi Jie-Lin Yang Jian Yao Zhao-Jun Wei Development of a dynamic prediction model for shelf-life evaluation of yogurt by using physicochemical, microbiological and sensory parameters CyTA - Journal of Food Yogurt dynamic model Arrhenius equation evaluation shelf-life |
| title | Development of a dynamic prediction model for shelf-life evaluation of yogurt by using physicochemical, microbiological and sensory parameters |
| title_full | Development of a dynamic prediction model for shelf-life evaluation of yogurt by using physicochemical, microbiological and sensory parameters |
| title_fullStr | Development of a dynamic prediction model for shelf-life evaluation of yogurt by using physicochemical, microbiological and sensory parameters |
| title_full_unstemmed | Development of a dynamic prediction model for shelf-life evaluation of yogurt by using physicochemical, microbiological and sensory parameters |
| title_short | Development of a dynamic prediction model for shelf-life evaluation of yogurt by using physicochemical, microbiological and sensory parameters |
| title_sort | development of a dynamic prediction model for shelf life evaluation of yogurt by using physicochemical microbiological and sensory parameters |
| topic | Yogurt dynamic model Arrhenius equation evaluation shelf-life |
| url | http://dx.doi.org/10.1080/19476337.2017.1336572 |
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